Easy Weeknight Garlic Butter Shrimp Rice Bowl

No ratings yet

Quick & flavorful Garlic Butter Shrimp Rice Bowl! Succulent shrimp in rich garlic butter sauce with lemon & herbs over fluffy rice.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 1

Course: lunch

Cuisine: American, French, Italian, Mediterranean, Spanish

Calories: 520

1 lb large shrimp, peeled and deveined3 cups cooked jasmine or basmati rice3 tbsp unsalted butter1 tbsp olive oil4 cloves garlic, minced1 tbsp lemon juice
½ tsp paprika½ tsp chili flakes (optional)Salt and black pepper to taste2 tbsp chopped parsley (for garnish)Lemon wedges (for serving)

Pat shrimp dry and season with salt, pepper, and paprika. In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and sauté until fragrant (about 30 seconds). Add shrimp to the skillet and cook for 2–3 minutes per side until pink and opaque.
Stir in lemon juice and chili flakes, tossing shrimp to coat evenly. Spoon warm rice into bowls, top with garlic butter shrimp, and drizzle any extra sauce from the pan over the top. Sprinkle with parsley and serve with lemon wedges.

Calories: 520kcal

Add sautéed veggies like zucchini, bell peppers, or broccoli for a heartier bowl.

Swap rice for quinoa or cauliflower rice for a lighter option.

For extra richness, stir a splash of cream into the garlic butter sauce before serving.

Best served fresh but can be refrigerated for up to 2 days.